Roast two different coloured bell peppers in the oven: first, cut them into quarters removing the white bits. Lay them skin side down on 210c fan for 15 min or when charred. Remove from the oven and cover with cling film until cool. The skin should peel away easily.
Beat eggs (allow 3 per person) and season. Sweat the onions in olive oil, then add the diced roasted and peeled peppers. Add minced garlic and diced tomatoes. Cover and cook for max of 7 min on low heat.
Put 10 g butter in a pan, add the eggs and stir as in scrambled eggs, taking the pan on and off the heat. Add 2 T of the pepper mixture into the eggs. Whilst the eggs are still runny, dish it on to a plate forming a circle. Put the pepper mixture inside the circe. Add slices of parma ham on the side.
(Recipe taken from Michel and Albert Roux) Kristine Kawi
